This is my sister-in-law’s recipe and one that we use very often for Shabbat lunch. It’s easy and quick to prepare, very healthy when made with fresh ingredients, and is a favourite of my husband’s.
I make whole wheat breadcrumbs in my food processor from stale challah every week and keep it in a ziploc bag. I use those to make this recipe.
This can be served warm or cool.
Lemon Breaded Chicken
Servings
4 Servings
Ingredients
- 1 whole chicken cut up in 1/8ths
- 4 tablespoon olive oil
- 1 lemon juiced
- zest of 1 lemon
- 1 cup whole wheat breadcrumbs
- 1 tablespoon thyme
Instructions
- Preheat oven to 375.
- Combine the olive oil and lemon and coat each piece of chicken in the wet ingredients.
- Mix breadcrumbs, lemon zest and thyme on another plate.
- Coat chicken pieces in the dry mix after coating it in the olive oil and lemon juice.
- Cook chicken 45 minutes or until no longer pink on the inside (the meat thermometer should read 165 degrees).
i made these using only the breasts and baked them longer. I did not use the thyme as we dont like the taste. I used panko crumbs . they were really good and the lemon flavor is amazing on the chicken
If you use them with the bone it shouldn’t affect it unless they are really large. If you mean without the bone, it would probably be slightly less time.
this sounds great!! can i use only chicken breasts? if so does the baking time change?
This was so easy and tasty it’s almost sinful!
The quantities were perfect for preparation and my husband loved it.
I love incorporating lemon into cooking and this is such a clever way to do so! Can’t wait to try it out, thanks!